Obstinate Daughter-style Frogmore Chowder
[Note “Frogmore Stew” is simply another name for “Low Country Boil,” consisting of corn, seafood, and sausage. This chowder has all of the elements of a frogmore stew, but with the added potatoes (which are often found in the lowcountry boil as well) and cream, making this a proper chowder. We discovered this at The Obstinate Daughter in Sullivan’s Island, SC. This recipe is an approximation…a modified corn chowder which seemed to come very close to the original.]
Ingredients
4 Tbsp “Chef Paul’s Vegetable Magic”
1 tsp thyme
3/4 tsp marjoram
2 TBSP butter, margarine, or neutral oil
6 slices bacon, diced (or pork belly, if you have it)
½ – 1 lb shrimp, butterflied, deveined, tail off
½ – 1 lb andouille, sliced
1 cup chopped celery
3 cup chopped onion
1 potato, grated
6 cups chicken stock
2 pounds frozen corn kernels
2 cups diced potatoes
1 Tbsp brown sugar
1 cup heavy cream
Procedure
Saute celery, 2 cup onions, seasoning mix; cook 4-5 mins. Spread grated potatoes over onions, cover and cook 5 more mins. Add 2 cups stock, cover, cook 1 minute. Add 1 cup stock and return to heat to boil.
Reduce heat for 2 mins. Whisk until potato incorporated into stock. Return heat to high and add corn, remaining onions, remaining stock. Boil for 10-15 mins.
While boiling cook bacon/pork belly in heavy pan, remove. saute shrimp and andouille until shrimp are pink and sausage is lightly caramelized, remove and set aside.
Add diced potatoes, cook for 8-10 mins. Add sugar, cream. Boil, then simmer for 3 minutes. Stir in bacon, sausage, and shrimp. Return to boil and
then serve!
